Potato Cakes

Boil the potatoes for 15–20 minutes until easily pierced by a knife.

Drain and dry the potatoes for 2–3 minutes in a hot pot off the heat.

Mash the potatoes until smooth, letting them cool slightly (5–8 minutes).

In a large bowl, combine the mashed potatoes, egg, chopped onion, spring onions, flour, baking powder, water, dried garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix to form a soft dough.

Chill the dough for 20 minutes in the refrigerator, covered.

Cook the vegetables by heating 1–2 tablespoons oil in a skillet over medium heat, adding carrot and cabbage with the remaining salt and pepper. Sauté until the cabbage is softened but still slightly crisp.

Shape the chilled dough into 4 equal patties, about 1/2–3/4 inch thick.

Fry the patties in a skillet over medium to medium-high heat in a thin layer of vegetable oil, about 4–6 minutes per side until golden and crisp.

Drain the cakes briefly on a paper towel before serving.